Baked Brie with walnuts and maple syrup. A party favorite! I use a can of finest light AA grade Quebec maple syrup for this.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour maple syrup over the nuts and cheese.

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  • Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

Nutrition Facts

197 calories; protein 5.8g 12% DV; carbohydrates 26.3g 9% DV; fat 8.1g 12% DV; cholesterol 16.6mg 6% DV; sodium 198.9mg 8% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/04/2010
This is now a Holiday tradition in our family. You can top it with various things. My Canadian friend introduced us to this baked with a spoonful of dark brown sugar, chopped pecans and finished off with pure Maple syrup she brings me from Canada. Bubbly and oh so good! Read More
(38)

Most helpful critical review

Rating: 3 stars
04/26/2010
Was liked by the family but had to increase the heat and longer time for th be Brie to become softer/melted. Found that two cups of maple syrup would be too sweet but overall good. Was inspired when my husband and I had it as an entree at the restaurant. Some things are better homemade. Read More
(6)
18 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/04/2010
This is now a Holiday tradition in our family. You can top it with various things. My Canadian friend introduced us to this baked with a spoonful of dark brown sugar, chopped pecans and finished off with pure Maple syrup she brings me from Canada. Bubbly and oh so good! Read More
(38)
Rating: 5 stars
12/23/2010
Simple elegant and very tasty! I believe the nicer brie rounds will melt at 200 but the cheaper varieties need a higher heat. Read More
(26)
Rating: 4 stars
03/15/2010
Easy and yummy as promised. I had to raise the oven temperature after 12 minutes at 200 not soft enough. At 300 for an extra 3 minutes it was perfect. I tried two different bries--one the traditional french double creme and one a French triple creme! The latter melted a bit too much but the former was perfect wtih the higher heat. Tried it for a progressive dinner group and all raved. Read More
(20)
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Rating: 5 stars
01/26/2011
Make this once for an appetizer at our Christmas family dinner and now I've had to bring it every year! Love it. I do add a couple Tbs of brown sugar on top and a few pats of butter. Served with various crackers. Read More
(9)
Rating: 3 stars
04/26/2010
Was liked by the family but had to increase the heat and longer time for th be Brie to become softer/melted. Found that two cups of maple syrup would be too sweet but overall good. Was inspired when my husband and I had it as an entree at the restaurant. Some things are better homemade. Read More
(6)
Rating: 4 stars
03/25/2011
I first tested a small wedge and did it in the microwave and I liked it very much but I tried making the rest of the brie in the oven and it turned out probably overdone.( chewy and stringy).....? Got to try it again. Read More
(6)
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Rating: 5 stars
04/06/2014
Delicious....for a more intense maple experience bypass the light syrup and use Number 1 Medium....slightly darker but a lot more flavor. This is true of most uses of Maple Syrup....for some reason people think lighter is better and that is not always the case! And for baking do no be afraid to use dark grades. Read More
(6)
Rating: 4 stars
11/30/2014
This is a simple yet delicious appetizer. I made them in individual dishes so I estimated the amount of walnuts and maple syrup to top for each. Also I used Grade B maple syrup (personal preference) because it has a deeper buttery flavor. Read More
(3)
Rating: 5 stars
03/13/2014
I made this without the walnuts and it was never-make-it-to-the-table delicious! My husband and I just shamefully stood over it dipping and dipping our French bread until we couldn't eat any more... it's very rich (in the best of ways). Read More
(2)
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